Cheesy Mexican Lasagna

Ingredients:

1 can (10.75 ounces) condensed cheddar cheese soup
1/4 cup milk
1 package (1 ounce) fajita seasoning mix, divided
1 pound ground beef
1 can (10.75 ounces) condensed golden mushroom soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons crushed dried oregano leaves
12 (5- to 6-inch diameter) corn tortillas
Chopped tomatoes, optional
Sliced green onions, optional

Directions:

In medium bowl, stir together cheddar cheese soup, milk and half the fajita seasoning, mixing until mixture is smooth.
In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mixing well.
Increase heat and bring mixture to a boil.
Reduce heat to low and continue cooking for 5 minutes. Remove skillet from heat.
Place 3 tortillas in bottom of a shallow, 2-quart baking dish, overlapping slightly and covering bottom as much as possible.
Spread 1 cup beef mixture over tortillas in dish. Add another layer of 3 tortillas and another cup of beef mixture. Repeat layers with 3 more tortillas and another cup of beef.
Top with remaining tortillas. Spread cheese soup mixture over tortillas.
Bake at 350°F for 30 minutes, or until hot and bubbling. Let stand at room temperature for 10 minutes.
Sprinkle with chopped tomatoes and sliced green onions, if desired. Serve hot. Mexican Lasagna Recipe yields 6 servings.

Source:  cappersfarmer.com

Crispy Fried Eggplant

Ingredients:


1 eggplant
2 eggs
1/2 teaspoon salt
fresh breadcrumb
1 tablespoon parmesan cheese
1/2 cup cornstarch
oil

Directions:

Peel eggplant and slice into 1/4 inch slices.

Add salt to egg and beat.

Add cheese to breadcrumbs.

Dip eggplant slices into cornstarch and shake off excess.

Dip into egg.

Press breadcrumb onto slices.

Fry till golden.

Salt to taste.

Source:  texasrecipes

Deep Fried Cauliflower

Ingredients:

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)

Directions:

Preheat fryer oil to 375.

Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).

In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.

Place flowerets into egg mixture and toss (or shake baggie) to coat well.

Remove and plce into flour mixture and toss (or shake baggie) to coat well.

Fry in batches for 4 - 6 minutes or until golden brown.

Drain on paper towels and lightly salt.

*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Source:  texasrecipes

Grits n' Greens Casserole

Ingredients:

2 cups whipping cream or Half and Half
8 cups chicken broth, divided
2 cups grits – not instant or quick cooking
1 1-pound bag frozen mustard greens or collard greens
2 sticks butter
2½ Cups Parmesan cheese
½ teaspoon fresh ground pepper
1 cup cooked and crumbled bacon

Directions:

Butter a 13 × 9 or 2-quart casserole.

Combine the cream and 6 cups of the chicken broth and bring to a boil.

Stir in the grits and cook over medium heat until the mixture returns to a boil. Cover, reduce the heat to simmer and continue to cook, for about 25 to 30 minutes or until the grits are done. Stir frequently to keep it from sticking or burning to the pan.

Add a little milk if needed to thicken to the right consistency—which should be like creamy on-the-thin-side oatmeal.

While the grits are simmering, cook the frozen greens with the remaining 2 cups of chicken broth until tender, about 5 to 8 minutes.

Drain the greens well in a colander, pressing with a spoon to get as much liquid out as you can.

Add the butter, 2 cups of the Parmesan and pepper to the cooked grits and stir until the butter is melted.

Stir in the cooked greens and spoon into the buttered casserole.

Top with the additional 1/2 cup of Parmesan and the crumbled bacon.

This can be served at room temperature or heated in a 350 oven until browned on top.

Source:  texasrecipes

Loaded Mashed Potatoes

Ingredients:

5 lbs red gold potatoes, peeled and quartered
4 tablespoons butter
1 (12 oz) pkg sour cream
milk
1 pkg bacon, crispy fried and chopped
1 (8 oz) pkg white cheddar cheese, shredded
1/4 cup green onions, diced
1/2 tbsp salt
2 tsp pepper

Directions:

In large stockpot, cook potatoes in enough salted water to cover until tender.

Drain and return to stockpot.

Add butter and sour cream; beat with an electric mixer until smooth.

Add a little milk, if needed.

Stir in cheese, bacon, salt, pepper and onions. (Reserve enough cheese, bacon and onions to garnish the potatoes when finished)

Once all ingredients are mixed, fold into serving bowl and garnish with remaining cheese, bacon, and onions.

Serve immediately

Source:  texasrecipes

Garlic Mashed Potatoes

Ingredients:

1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1 medium white onion, chopped
4 medium potatoes, peeled and quartered
1/4 cup butter, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.

Meanwhile, in a large skillet over low heat, cook onion in remaining oil for 15-20 minutes or until golden brown, stirring occasionally.

Transfer to a food processor. Cover and process until blended; set aside.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Place potatoes in a large bowl. Squeeze softened garlic into bowl; add the butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed. Yield: 6 servings.

Source: texasrecipes

Pickled Beets

Ingredients:

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Directions:

Remove and discard greens and all but 1/2 in. of the stems from beets. Cook beets in boiling water until tender; drain and cool. Peel and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Source: texasrecipes

Stewed Okra And Tomatoes

Ingredients:

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Directions:

In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.

Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Cook's Note: If needed, add water or chicken stock if the pan becomes too dry.

Source: texasrecipes

Spicy Black Eyed Peas

Ingredients:

8 ounces dry Blackeye Peas (about 1 cup)
2 pieces thick cut bacon, chopped
1 cup diced onion
1/3 cup diced celery
1/3 cup diced carrot
1/3 cup diced red bell pepper
1 diced jalapeno pepper
4 cloves minced garlic
2 – 3 cups chicken broth/stock
salt & pepper to taste

Directions:

Rinse and sort beans.

To 1 cup beans, add 4 cups clean cold water. Cover and allow to soak overnight, at least 8 hours.

After soaking, drain water and rinse beans.

In a large pot, saute the chopped bacon over medium heat until golden and crisp. Remove cooked bacon from pot and drain on paper towels, reserving drippings in the pot.
To the drippings, add diced onion, celery, carrot, red bell pepper and jalapeno pepper. Season with salt and pepper. Saute 5-10 minutes over medium heat until softened.
Reduce the heat to low and add the garlic and blackeye peas. Stir gently.

Raise the heat to high and and add the chicken broth slowly, just until mixture is covered with liquid. You may not need all 3 cups broth.

Bring to a gentle boil, stirring carefully as not to break up the beans.

Reduce the heat to low, cover and simmer about an hour or until beans are desired tenderness. Check the beans and stir gently periodically to make sure the liquid level just covers the beans.

Season with fresh cracked black pepper and salt to taste.

Top with bacon pieces and serve piping hot with a fresh spinach salad and cornbread for extra fortune in the new year.

NOTES:

Makes about 4 cups beans. Dry Blackeye Peas need to be sorted and soaked overnight (at least 8 hours). After soaking, 1 cup Blackeye Peas will swell to about 3 cups. For extra spiciness, do not discard all seeds and membrane from jalapeno before dicing. The more seeds and membrane from the jalapeno, the spicier your beans will be. Fresh cracked black pepper added at the end of cooking process also lends spiciness.

Source: texasrecipes

Fried Okra And Potatoes

Ingredients:

1 pound fresh okra
2 large potatoes (baking type — not new potatoes)
1 medium white onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup vegetable oil

Directions:

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels.

Source: texasrecipes

Fried Corn

Ingredients:

6 ears sweet corn
4 tablespoons butter
1 tablespoon bacon grease
4 slices uncooked bacon
sugar, salt and pepper to taste

Directions:

Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.

Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water (or milk) to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste. Add salt and pepper to taste.

Notes:

You can make fried corn any time of year using kernels from a can; but the time it must be made is during sweet corn season, when you have access to just-picked ears. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor. Add bacon and butter and life is good!

Source: texasrecipes

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Source: texasrecipes

Fried Dill Pickles

Ingredients:

Peanut oil, for frying
1 cup milk
1 egg
Pinch cayenne
Splash pickle juice
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped dill
1 jar whole dill pickles, sliced into spears

Directions:

Preheat your deep-fryer to 375 degrees F.

Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.

Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.

Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.

Source: texasrecipes

Green Beans With Bacon And Pecans

Ingredients:

2 1/2 pounds green beans, trimmed and washed
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tsp. red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Salt & Pepper, to taste

Directions:

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.

Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.

Cook the bacon in a large, heavy saute' pan until crisp, about 5 minutes. Remove the bacon to a paper towel lined plate to drain.

Spoon off the excess grease, leaving 2 T in the pan. Add the onion to the pan and saute' until soft and very tender, 4 - 5 minutes.

Sprinkle in the garlic and red pepper flakes and saute' until just fragrant, about 1 more minute.

Add the reserved green beans and the pecans and cook until heated through, 5 - 6 minutes more.

Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Source: texasrecipes

Chive And Garlic Mashed Potatoes

Ingredients:

1 spaghetti squash (3 lb.)
1/2 lb. ground beef
1 jar (14 oz.) spaghetti sauce
1 tsp. Italian seasoning, divided
2 Tbsp. flour
3 Tbsp. butter, melted
3 eggs, beaten
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1 cup finely shredded five cheese blend

Directions:

Heat oven to 350ºF.

Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.

Brown meat in large skillet; drain. Return to skillet. Stir in spaghetti sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.

Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.

Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

Source: texasrecipes

Maple-Glazed Roasted Carrots

Ingredients:

1 pound fresh carrots
2 Tablespoons olive oil
2 Tablespoons maple syrup
1/2 cup chopped walnuts
Salt and pepper to taste

Directions:

Preheat the oven to 400ºF.

Peel and cut carrots on the diagonal in equal sized pieces.

In a regular oven-safe frying pan (NOT non-stick), sauté the carrots in olive oil for 3 minutes

Stir in maple syrup, walnuts and salt and pepper to taste.

Place skillet in preheated oven and bake for 10 - 15 minutes, stirring once, halfway through baking time.

Source: texasrecipes

Roasted Cauliflower

Ingredients:

1 large head cauliflower (about 3 pounds)
2 to 3 tablespoons olive oil or sesame oil
1 teaspoon coarse salt
1/4 teaspoon coarsely-ground black pepper

Directions:

Preheat oven to 400°F.

Rinse cauliflower; cut into quarters.

Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices or wedges.

In a large bowl or resealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper.

Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.

Bake prepared cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender.

Remove from oven and serve warm or at room temperature.

Source: texasrecipes

Whiskey Glazed Carrots

Ingredients:

1 stick Butter, Divided
2-3 pounds Carrots, Peeled And Cut Into Thick Circles
½ cups Jack Daniels Or Other Whiskey
¾ cups (to 1 Cup) Brown Sugar
½ teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Directions:

Melt 1 tablespoon butter in a large skillet over high heat.

Add carrots in two batches, cooking for 60-90 seconds each batch.

Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds.

Reduce heat to medium, and add remaining butter.

When butter melts, sprinkle brown sugar over the top.

Stir together, then add carrots to skillet.

Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper.

Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately.

Sprinkle with chopped chives if desired.

Source: texasrecipes

Easy Southern Baked Beans

Ingredients:

8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 oz each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Directions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings.

Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer.

Pour flavored beans into a greased 13x9 baking pan.

Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve.

Source: texasrecipes

Okra Patties

Ingredients:

1 lb okra, chopped fine
1/2 cup onion, chopped fine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg
1/2 cup flour
1 teaspoon baking powder
1/2 cup cornmeal
bacon grease (for frying) or oil (for frying)

Directions:

Combine okra, onion, salt, pepper, water, and egg and mix well.

Mix flour, baking powder, and cornmeal and add to okra mixture, mixing well.

Heat oil to medium-high, drop okra by heaping tablespoons into hot oil and cook until brown on both sides.

Source: texasrecipes

Chocolate Banana Cream Pie

Prep:         20 minutes

Cooking:  18 minutes

Level:       Intermediate

Cooling:    60 minutes

Yields:       8

Banana cream pie made easy! A chocolate chip cookie dough crust makes the dessert.

Ingredients:

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions:

PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

Source:  verybestbaking.com

Pineapple Cheese Ball

Ingredients:

1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
powdered sugar (to taste- approximately 2-3 Tbsp.)
green onion (optional-to taste, approximately 2 Tbsp.)
chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
chopped pecans (about 1 cup worth)

Directions:

Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.
Refrigerate until served.Serve with crackers.

Source:  chefintraining.com

German Chocolate Pecan Pie Bars

Ingredients:

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes:

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Source: Recipe adapted from Southern Living, September 2012.

Homeward Bound Mississippi Mud Pie

Prep:       20 minutes

Cooking: 5 minutes

Level:      Intermediate

Cooling:  180 minutes

Yields:     8

Mississippi Mud Pie is outrageously delicious! A chocolate crumb crust layered with a rich chocolate sauce, crunchy nuts and creamy coffee ice cream. This is a dessert to remember. 

Ingredients:

• 1 prepared 9-inch (6 oz.) chocolate crumb crust
• 1 cup powdered sugar
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/4 cup (1/2 stick) butter or margarine, cut up
• 1/4 cup heavy whipping cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 3/4 cup chopped nuts, divided (optional)
• 2 pints coffee ice cream, softened slightly, divided
• Whipped cream (optional)

Directions:

HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts and remaining ice cream. Drizzle with remaining chocolate mixture; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving. 

Source: verybestbaking.com 

Make Your Own Homemade Bisquick

Ingredients:

Makes: 2 Cups

• 2 cups flour
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoon shortening (butter or margarine) 

Makes: 7 Cups

6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
 

8 cups all-purpose flour

1/3 cup baking powder

2 teaspoons salt

2 Tablespoons sugar (optional)

1 cup all-vegetable shortening

Read more at http://www.itsyummi.com/diy-bisquick/#jtJchgZKcyTyOW0L.99

Directions:

1. Mix all ingredients. Blend until mixture resembles fine crumbs.
2. Use as a substitution for Bisquick mix. Store in a dry cool place.

Source: kitchennostalgia.com

Smothered Pork Chops

Ingredients:

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper 
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Source: howtoinstructions.us

French Silk Pie

Ingredients:

4 ounces good quality unsweetened or semi-sweet baking chocolate 1 cup unsalted butter, softened (do NOT use margarine) 1 and 1/2 cups granulated sugar 1/4 teaspoon salt 2 teaspoons vanilla extract 4 Davidson’s Safest Choice pasteurized eggs (make sure they are right out of the fridge, you want them cold) 1 baked pie shell (store bought or make your own) – completely cooled

Recipe: http://centercutcook.com/french-silk-pie/

• 4 ounces good quality unsweetened or semi-sweet baking chocolate
• 1 cup unsalted butter, softened (do NOT use margarine)
• 1 and 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 4 Davidson’s Safest Choice pasteurized eggs (make sure they are right out of the fridge, you want them cold)
• 1 baked pie shell (store bought or make your own) - completely cooled
• 1 and 1/2 teaspoons unflavored gelatin
• 6 teaspoons cold water
• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar

Chocolate Curl Ingredients:

1 - 4 ounce milk chocolate candy bar - chilled

Directions:

1. Melt 4 ounces good quality unsweetened baking chocolate according to package directions, allow to cool.
2. With your mixer, beat 1 cup unsalted butter with 1 and 1/2 cups granulated sugar. Mix until it’s light and fluffy, about 2-3 minutes.
3. Add in the cooled chocolate, salt, and vanilla extract. Mix well.
4. Add in one egg and mix at medium speed for about 5 minutes. Add in the second egg and continue mixing for another five minutes. Continue this process until all four eggs have been added. It should take about 20 minutes with 5 minutes of mixing per egg.
5. Pour the mixture into the prepared pie crust.
6. To make the Whipped Cream - in a small pan combine gelatin and cold water and allow it to sit for a few minutes until it thickens. Place the pan on the stove over low heat and stir until the gelatin dissolves. Remove from the heat and allow it to cool but not set. With your mixer or a food processor, whip the heavy cream with confectioners sugar until it starts to thicken. Add in the gelatin mixture and whip until stiff peaks form.You can also use prepared frozen whipped topping (thawed) from the grocery store in place of homemade whipped cream.
7. Spread the whipped cream over the pie or pipe it on with a pastry bag. I used the Wilton 1M tip to pipe stars around the pie.
8. Make the chocolate curls by using a vegetable peeler to peel off chocolate length-wise from a 4 ounce bar of milk chocolate. Sprinkle the chocolate curls over the pie.
9. Chill the pie for at least 4 hours before serving. Store leftovers in the refrigerator Enjoy!

Source:  centercutcook.com

Cream Cheese Pound Cake

Ingredients:

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Makes:   10 Inch Tubepan

Source:  howtoinstructions.us

Cream Cheese Ranch Rollups

Ingredients:

• 2 8-ounce packages cream cheese, softened (I used reduced fat and didn't notice any difference)
• 1 package ranch dressing mix
• generous ½ cup finely chopped red peppers
• scant ½ cup finely chopped green onions
• 1 small (2.25-ounce) can chopped black olives
• 4 12-inch flour tortillas

Directions:

1. In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
2. Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into ¼-inch slices before serving.

Source: eat-your-heart-out.net

Hornet's Nest Cake

If you've ever sampled Hornet's Nest Cake before, you know how amazing it tastes, but what you may not know is how simple it is to prepare. All it takes to whip up this yummy cake is five basic ingredients, including a box of cake mix, so you can imagine how fast this tasty dessert comes together! Although it has a funny sounding name, the flavors of this nutty, butterscotch-filled treat are nothing to joke about... they're seriously good and will make you rethink all of those other cake mix cake recipes you've tried in the past!
Read more at http://www.recipelion.com/Cake-Recipes/Hornets-Nest-Cake/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=recipelion20140401#fA7xtuWoWILKvydi.99

If you've ever sampled Hornet's Nest Cake before, you know how amazing it tastes, but what you may not know is how simple it is to prepare. All it takes to whip up this yummy cake is five basic ingredients, including a box of cake mix, so you can imagine how fast this tasty dessert comes together! Although it has a funny sounding name, the flavors of this nutty, butterscotch-filled treat are nothing to joke about... they're seriously good and will make you rethink all of those other cake mix cake recipes you've tried in the past!
Read more at http://www.recipelion.com/Cake-Recipes/Hornets-Nest-Cake/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=recipelion20140401#fA7xtuWoWILKvydi.99

Ingredients:

1 package (3.4 oz) vanilla instant pudding
2 cups whole milk
1 package (18.25 oz) plain yellow cake mix
1 package (11 oz) butterscotch chips
1 cup chopped pecans

Directions:

Preheat oven to 350°F. Grease a 13x9 baking pan, set aside.
In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
Bake cake for 35 to 40 minutes -- until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.

Source:  rthecakemixdoctor.com

Pizza Buns

 

This is my go to recipe for school lunches and easy appetizers. 

Totally yummie!

I wrap them individually in saran wrap and freeze them for lunches.  I have served them at our Mad Hatter Tea Party, this Poker Night Birthday Party and shared the recipe once before here. 
Everyone loves them!  I hope that you will too.

The goods:

5.5 oz tomato paste

1 1/2 - 2 cups shredded mozzarella

40 rounds of pizza pepperoni

2 rounds of white bread dough

I use my 1.5 lb breadmaker to make the dough and split it into two batches. 

That is enough to make 24 pizza buns. 

Begin by spreading the dough into a large rectangle.

Spread half of the tomato paste over the dough.  Leave one edge of the dough free of toppings.

Sprinkle with 3/4 - 1 cup of mozzarella.

Layer with 20 pieces of pepperoni in two rows.

Now begin rolling the dough into a log.  Work towards the edge with no toppings.

Stretch the final edge over top of the roll and pinch the dough together.

Slice the roll into 1" segments.  Repeat these steps with the second round of dough.

Place on a greased cookie sheet and bake at 350 for 25-30 minutes.

Go ahead.  Betcha can't eat just one ;) 

If you're looking for them to last more than an hour...

Hide Them.

Seriously.

Enjoy!

 

Source: twindragonflydesigns.com

Snickers Cheesecake Truffles

You won’t be able to stop at just one of these Snickers Cheesecake Truffles!

Click HERE for the recipe from Busy at Home

For more Snickers recipes – Click HERE  Source: thewhoot.com

Toasted Almond Topped Fish

Skip the frying for this fish recipe. Buttermilk breaded fish becomes toasty in a hot oven and keeps this fish dinner low in calories.

Ingredients:

• 1   pound fresh or frozen fish fillets or steaks
• 1/4  cup buttermilk
• 1/2  cup fine dry bread crumbs
• 2   tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
• 1/2  teaspoon dry mustard
• 1/4  teaspoon salt
• 1/8  teaspoon pepper
• 1/4  cup sliced almonds, coarsely chopped
• 2   tablespoons butter or margarine, melted
•  Scored cucumber slices (optional)
•  Curly endive (optional)
•  Pitted ripe olives (optional)
•  Lemon wedges (optional)

Directions:

1. Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)

2. Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.

3. Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.

4. To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.

Source:

Garlic-Roasted Asparagus

Roasting brings out the natural sweetness of asparagus and garlic in this quick and easy side dish recipe.

Ingredients:

1 1/2  pounds fresh asparagus spears

2 - 3   cloves garlic, thinly sliced

2 - 3   tablespoons olive oil

1/4  teaspoon salt

1/4  teaspoon ground black pepper

 

Directions:

1. Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.

Source:  recipe.com

No-Roll Mexican Enchiladas

Ingredients:

1        box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2        tablespoons butter or margarine

2 1/4  cups water

1        can (19 oz) Old El Paso® mild enchilada sauce

1        can (16 oz) pinto beans, drained, rinsed

1        can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained

1        package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2        cups finely shredded Mexican cheese blend (8 oz)

Directions:

• 1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
• 2. Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
• 3. Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips:

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

One can (15.25 oz) Green Giant® whole kernel sweet corn, drained, can be used instead of the Southwestern style corn. One can (15 oz) black beans, drained and rinsed, can be used in place of the pinto beans.

One and a half cups finely chopped cooked chicken can be used in place of the beans.

Source:  bettycrocker.com

How To Make Roasted Flourets

Roasted flourets is a nice healthy side dish that goes perfectly with a fish or chicken entrée. This can also easily be made into just a snack by itself.

Ingredients:

8 Cups of Cauliflower Flourits
2 tbsbs of extra virgin olive oil
1/2 tsp of salt
Lemon wedges
Pepper to taste

Directions:

Click Here to watch the video.

Source: recipe.com

Chicken And Spinach Tortilla Bake

Ingredients:

• 1 tablespoon extra-virgin olive oil

• 4 chicken cutlets (about 1 pound)

• Salt and pepper

• 1 1/2 cups store-bought salsa verde

• 3/4 cup ricotta cheese

• 4 large flour tortillas, cut into wedges

• 1/2 red onion, thinly sliced

• 3 cups baby spinach (about 1/4 pound)

• 2 cups shredded pepper jack cheese

Directions:

1. Preheat the oven to 450 degrees . In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Tip:

• Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch. Try monterey jack instead of pepper jack cheese for a mild, less spicy dish. Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Tip: PAIR WITH:

• Snake River OB-1 Organic Ale

Source: rachaelraymag.com

Coconut Turkey Spears

Skewered turkey tenderloin rubbed with five-spice powder is grilled to perfection and served with the coconut curry sauces in this outdoor cooking recipe.

Ingredients:

• 8  6  inches bamboo skewers
• 1/2  cup purchased unsweetened coconut milk
• 2   tablespoons toasted shredded coconut
• 1   teaspoon brown sugar
• 1   teaspoon purchased green curry paste
• 1   teaspoon purchased red curry paste
• 12   ounces turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
• 1   tablespoon five-spice powder
• 1/4  teaspoon salt
• 1   tablespoon roasted peanut oil, peanut oil, or cooking oil
• 2   Key limes, halved crosswise

Directions:

1. Soak skewers in water for 30 minutes.

2. Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.

3. Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.

4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

5. Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.

 

Tip:


To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

Source: recipe.com